Sticky Teriyaki Tofu Recipes
STICKY TERIYAKI TOFU
Crispy, salty, sweet and sour sticky Teriyaki Tofu with flavorful ingredients. This comforting Asian weeknight dinner is very tasty and much healthier than take-out! The recipe is vegan, gluten-free, low-fat, and easy to make.
Provided by Michaela Vais
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 19
Steps:
- You can watch the video in the post for visual instructions.Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Press tofu for at least 15 minutes (read the blog post above to find out how to press it without a tofu press), then cut into 1-inch (2 1/2 cm) pieces.
- Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
- Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice, if using.
- To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
- Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
- Add the baked tofu and stir to cover the tofu with the sauce from all sides.
- Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. Enjoy!
Nutrition Facts : Calories 305 kcal, Carbohydrate 37 g, Protein 20 g, Fat 9 g, SaturatedFat 1 g, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
GRILLED TERIYAKI TOFU STEAKS (VEGAN + GLUTEN-FREE)
These grilled teriyaki tofu steaks are the perfect vegan barbecue food. Delicious, crispy, meaty, and gluten-free, they're also great when pan-fried.
Provided by The Pesky Vegan
Categories BBQ Main Course Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the tamari/soy sauce, mirin, agave syrup, sesame oil, garlic, and ginger. Once combined, add the tofu slices and coat these well, gently turning them over once or twice. Note: You could also use a freezer bag for the marinade - just be gentle with the tofu slices as they may start to fall apart if you move them around too much.
- Leave to marinate in the fridge for at least 30 mins, but ideally for several hours or even overnight. Turn once or twice during this time to coat with the marinade.
- Preheat the barbecue/grill to a medium heat (not scorching hot or else the tofu will quickly burn). Add the tofu slices and cook for approx. 5 minutes on each side, brushing regularly with the leftover marinade. The tofu should be crispy on both sides with slight char marks.
- Remove from the grill and serve, adding a final brush of the teriyaki marinade before sprinkling with toasted sesame seeds and sliced spring onions.
- In a frying pan or griddle pan, heat a small amount of cooking oil on medium heat. Add the tofu slices and cook for 3-4 minutes on each side or until crispy.
- Once the tofu is crispy, add some of the remaining marinade to the pan and cook for a few more minutes, turning the tofu once or twice. This will help to add a little extra flavour, glaze the tofu slices, and create a sauce for serving.
- Remove from the pan and serve, drizzling over any sauce left in the pan and sprinkling with toasted sesame seeds and sliced spring onions.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 9 g, Fat 6 g, SaturatedFat 1 g, Sodium 883 mg, Sugar 10 g, ServingSize 1 serving
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- Place it between two towels or a few paper towels and put a heavy object on top. (See notes for suggestions)
- Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
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- Assemble on a baking tray covered in parchment paper so none are touching, then bake for 25-30 minutes, flipping halfway through, until browned.
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- Drain the tofu and gently press it in between your hands to remove any excess moisture. Cut it into bite-size chunks and heat the rapeseed oil in a non-stick frying pan.
- Place 3 tbsp of cornflour into a small bowl and coat all tofu chunks in a thin layer of cornflour. Place them into the hot oil and fry them until golden on all sides. Use a pair of chopsticks to carefully flip them during the process.
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- To prep the tofu: Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and also will make the texture a bit chewier.
- In a bowl or measuring cup, mix together the sauce ingredients: the water, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
- Once the tofu is pressed, remove the tofu and pat dry, then use your fingers to tear into chunks about 1" in size. Some chunks will be bigger and others will be smaller and that's perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better. Add the tofu to a medium bowl, and sprinkle over the cornstarch. Toss well to coat.
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- Press the tofu. To do this, simply remove the tofu from the package, wrap it with a cheesecloth or paper towels then placed the wrapped tofu on a clean plate. Place a stack of cookbooks, coffee table books or 2-4 dishes over the tofu and allow to sit for 15-20 minutes.
- Unwrap the pressed tofu and cut into small cubes (about 1-inch each). Heat a non-stick pan over medium-high heat and pour in the oil.
- In a shallow bowl, mix together the cornstarch, garlic powder, onion powder, black pepper, and salt. Add the tofu and stir until evenly coated on all sides. Immediately add the tofu to the hot oil in a single layer. Pan-fry for 4 minutes or until golden, then flip and fry for another 3-4 minutes or until golden. You can also fry each of the 3 remaining edges for about 1 minute each for extra crispiness, this is optional.
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- In a small bowl whisk together the cornstarch and 1 tablespoon of water to make a slurry then add it to the sauce in the pot. Whisk to combine and let simmer for 1-2 minutes to thicken until it clings to a spoon. Turn off the heat and set aside until ready to use. Can be made in advance and stored in the fridge.
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- Heat a dash of oil in a large frying pan, and add the pieces of tofu. Cook over a medium heat for around 10 minutes, turning the tofu over ever few minutes, until it's crispy all over. You actually want to cook it until it's a bit too dry, as it will rehydrate once the sauce is added.
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